This is a very popular dessert in Hong Kong. We usually have it in the fall or winter. We also like to have it when we have a cold too.
Traditional recipes do not use any cinnamon. We've found that adding some cinnamon flavor by using a cinnamon stick really makes the soup more aromatic and delicious.
This hot dessert soup always gives us a nice and comforting feeling.
- 1 large-size yam, cut into small cubes (about 3 cups)
- 4 small ginger slices
- 5 tablespoons brown sugar
- 1 cinnamon stick
- 3-1/2 cups water
- 2 to 3
- Put sauce pan on stove.
- Fill sauce pan with water.
- Turn heat to high.
- When water is boiling, add ginger, brown sugar, yam and cinnamon stick.
- Mix well.
- Turn heat to medium high.
- Let it simmer until yam is fork-tender (about 20 minutes).
- Turn off heat and serve.
- Don't overcook the yam. Otherwise, it will become too mushy.
- Add a few more ginger slices, if you like that extra warming feeling in your tummy.
- Don't use cinnamon powder instead of cinnamon stick. Cinnamon powder does not dissolve in water and can make the soup quite "muddy".